Smitten Life

1. Cook quinoa, let cool and set aside 

2. Chop up all veggies and mix together, rinse and drain chickpeas 

3. Pour sauce and mix together! 

We don't eat a lot of sandwiches in my household, but damn if these ones weren't such a hit we had to make them a few times. They're vegetarian and so tasty!! The sourdough buns we used were a pain to get in the panini press but totally make the sandwhich, so crispy and delicious. 

**Need a panini press or to create a similar contraption for the grill (something to hold the sandwhich flat as you cook it)

Ingredients: 

4 sourdough buns

4 portobello mushrooms

2 oz goat cheese

1 T of basil pesto per sandwhich

1/4 cup shredded basil 

2 T olive oil 

1/4 cup green olives

1. Grill the porobello's until they secrete water, remove the mushrooms and set aside

2. Cut buns in half, spread one side with basil pesto, one side with goat cheese, place one portobello mushroom in the middle, add some fresh basil and some sliced up olives. 

3. Coat both sides of the buns with olive oil

4. With panini press on medium heat, place sandwhich in, be careful when lowering the lid so the ingredients don't pop out and go everywhere. *We had this happen, the whole sandwhich flew out when we tried to put the lid down and was all over the floor, ugh. We were more careful the second time around

5. Grill for 2-4 minutes or until golden brown. 

6. Cut in half and enjoy!! 

Pairs very well with this salad

These veg are a staple in our household, they go as a side with so many different things. This past weekend with had them with pork chops and they were lovely. We like to serve them over Quinoa, but that's not necessary if you don't like it 

Ingredients: 

2 medium zucchinis

Half a bag or fresh green beans 

2 cups sliced mushrooms

2 cloves garlic

2 T Sambal Oelek 

1 T soy sauce 

1 cup basil leaves 

1. In a large pan over medium heat, heat up 1 T olive oil, crush garlic and put in pan, once it becomes fragrant add in sambal oelek, soy sauce. 

2. Add beans in let cook for 10 minutes, then add in mushrooms and zucchini. When they're almost done add in basil leaves. 

3. Serve over Quinoa